How to Make Basic Vegetarian Sushi

Having decided to challenge myself this month I began to delve in to the realm of home-made sushi, and come out pleasantly surprised. Whilst a little fiddly my first attempts at some basic vegetarian rolls were not overly traumatic, and so I thought I would spread the joy.

Watch this space for different types of rolls and some new filling suggestions in the not-too-distant future.

THE RECIPE

Ingredients (Makes 48 Pieces)

500g Short-Grain Rice (sushi rice is available in the world food section of most supermarkets)
1-2 Packet Sushi seasoning (again, available in the world food section of most supermarkets)
1 Avocado, thinly sliced
1 Carrot, grated
200g Tofu, thinly sliced
2 Asparagus
1/2 Cucumber, thinly sliced
1 Chilli
6 Nori sheets
Soy sauce (to taste)
Wasabi paste (to taste)
Ginger (to taste)

Method

To start:

1. Wash the rice thoroughly in a sieve.
2. Add 660ml water and the washed rice to a pan, bring to the boil and simmer for 10-15 minutes with the lid on.
3. Turn off the heat and leave to stand for 25-30 minutes.
4. Transfer in to a large shallow dish and leave to cool.
5. Stir in the sushi seasoning.

Whilst the rice is cooking:

6. Chop the avocado, tofu, chilli and cucumber in to thin strips, grate the carrot, steam the asparagus and fry the tofu in a little sesame oil.

To roll:

7. Place a Nori sheet on the bamboo mat and spread with rice 1 cm thick, leaving an inch gap at the end.
8. Place the filling in a row down the centre of the rice. I like making fillings with asparagus and carrot, tofu and cucumber, and avocado and chilli.
9. Using the mat to help shape the sushi, begin rolling away from you, squeezing tightly to keep it compact.
10. Once the roll is complete press down firmly to compact the roll and help it keep it’s shape.
    
11. Dab a little water on the end of the Nori to stick the end and keep it closed.

To cut:

11. Remove the sushi from the rolling mat and place on a chopping board.
12. Cut in half, then cut the two halves in half, and then half those making 8 pieces, remembering to wipe the knife with a damp cloth between cuts to ensure a cleaner cut.
13. Serve with soy sauce, wasabi paste and ginger.

Happy eating!

x

Tags: Soy Sushi Vegetarian

Categories: Domestic Goddess Ilona's Weekly Munchies